This recipe for The Best Caramel and Cinnamon Apple Crisp is like a homemade apple pie, minus the traditional crust. Brown sugar, regular sugar, butter, and flour help to form a crumb-like topping that encapsulates the apple filling.
Yes, it’s already mid-November and yes, I think I missed the boat on sharing “apple and fall” recipes. However, this dessert is one that cannot be kept a secret. We make this at least once a year when October/November hits. There is no mistake once it starts baking in the oven that fall has made an appearance. I’m not a big fan of oatmeal in desserts so the topping for this crisp is a bit different then a traditional one. We also like deviate from this recipe by adding a little dash of nutmeg and a few sprinkles of Apple Pie Spice if we have it on hand. This dessert is so versatile and forgiving in terms of ingredients that literally anything can be added to it. It’s a family favorite in this house and we hope it becomes one in yours as well 🙂
The Best Caramel and Cinnamon Apple Crisp
- 4 cups of peeled and sliced Granny Smith apples
- 1 tsp. of ground cinnamon
- 1 tsp. of cornstarch
- 1/2 tsp. of fresh lemon juice
- 1/8 cup of water
- 3/4 cup of granulated sugar
- 1/4 cup of brown sugar
- 1/2 cup of unsalted butter at room temperature
- 3/4 cup of all purpose flour
- 1/2 cup of caramel for drizzling optional
Preheat oven to 350 degrees and grease an 8x8 inch baking dish.
Place sliced apples in a medium bowl and add the ground cinnamon, cornstarch, and lemon juice. Stir until well combined.
Place the apples inside the baking dish. Pour the water over them.
In a separate bowl, mix together the granulated sugar, brown sugar, unsalted butter, and flour.
Sprinkle the sugar/butter mixture evenly over the apples.
Bake for 30-40 minutes or until apples are tender and crust is golden.
Serve with vanilla ice cream or whipped cream. Drizzle with caramel if desired.
Adapted from allrecipes.com
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